Breakfast for Dinner - Oh What a Treat!

I love breakfast. I never eat breakfast, but I love the dishes served during breakfast time; eggs, potatoes, sausage and bacon. For dinner, I wanted to make something simple and easy so I decided to make breakfast for dinner. Breakfast for dinner is a treat and I needed to make myself feel better because I spent nearly $70 on ingredients for this weekend's Gumbo!

Potato and Chorizo Omelette with a Kinda Parsley Salad
I used another Jamie Oliver recipe, but slightly altered it.

Jaime's Ingredients:
- 4 Small waxy potatoes, scrubbed and cut into chunks
- Salt and freshly ground pepper
- 6 Large Free-range or Organic Eggs (Jamie Oliver's got this thing about eating all organic, etc. I obviously think organic is too expensive).
- 2 x 2 ounces good-quality of Spanish chorizo sausages cut into 1/2 inch slices.
     **I'm not sure what 2 x 2 ounces means and I couldn't find Spanish chorizo at Safeway so I used   Spanish Linguisa. I think it's the same thing. I bought the 16 oz package and used half. Cooking requires way too much math.
- 2 Sprigs of fresh rosemary.
     **I used dry, but fresh probably would've been better.
- 2 Shallots, peeled and very finely sliced.
     **Jamie's recipe did not call for onions or shallots in the omelette itself, but I put green onions.
- Juice of 1 Lemon
- Extra Virgin Olive Oil
**I also added shredded parmesan cheese in the omelette. I love cheese.

Directions:

Heat the oven to broil. Boil potatoes until cooked then drain and steam dry.
Heat a non-stick oven proof pan, add chorizo slices and potato chunks.
     **Here's what I did wrong. I did not realize you had to put the boiled potatoes in with the chorizo, and I overcooked the potatoes so they were falling apart. As a consequence, I did not get my potatoes crisp so my omelette lacked some texture.

Take potatoes and chorizo out. In the chorizo oil, put rosemary then pour beaten eggs, chorizo and potatoes into the pan. Put in the oven until golden brown or cooked through the middle.
      **The dish cooks really fast. I think I had mine in the oven for 15 minutes and that was too long because it was a bit dry. I also did not have an oven proof skillet so I had to use the Dutch Oven and the dish was stuck to the bottom.

While omelette is in the oven, thinly slice the shallots. Put in some olive oil and lemon juice and let sit. Let the shallots pickle for a bit then add the parsley.

Voila! Dish is done. Serve with the pickled shallots and parsley on top. I ate the dish with a dollop of sour cream because, why not. My brother ate some and he put ketchup.

I LOVED the pickled shallots -- it definitely made the dish more interesting.

I would definitely make this dish again. I think I may add more cheese next time :)

I Hate to Admit it... Dessert

I hate to admit it, but I really like The Barefoot Contessa: Ina Garten. She is so snobby. To me, she embodies Whole Foods, but I wish I had her house in the Hamptons and her fabulous kitchen.

I got this dessert idea from her show today because I stayed home to work and of course, being the awesome multi-tasker that I am, I watched while I worked.

I don't know what it's called but, it's basically melted vanilla ice cream, store bought chocolate cake (no frosting) and raspberries.

I used store bought brownies instead. It's basically brownies and ice cream, but you can make it look a little more sophisticated. I bet if I put it on a shallow plate and used raspberry syrup and drew some sort of pattern over the sauce it would look like an expensive dessert. 

It was delish. I urge you to try it.

Bon-a-petit!